Effects of 1-MCP and Pre-harvest Fruit Bagging Treatments on Cold Storability of the Red-fleshed Apple ‘Kurenainoyume’

Abstract

The evaluation of storability for the type 2 red-fleshed apple 'Kurenainoyume' is essential to expand its consumption for table and processing use, as the cultivation area of this cultivar has extended year by year. There is also little available information whether cold storage affects the skin and flesh coloration of 'Kurenainoyume' (type 2 apples). In the present study, we evaluated the effect of 1-methylcyclopropene (1-MCP) treatment on the storability of bagged and non-bagged fruit for respective table and processing use over 3 years. Furthermore, we determined the maximum storage duration of both bagged and non-bagged fruit with 1-MCP. No change was observed in the soluble solid content during cold storage regardless of 1-MCP and bagging treatments. The malic acid content, flesh firmness, and skin and flesh coloration decreased with longer storage duration, but the decrease in these parameters was alleviated by 1-MCP treatment. Without 1-MCP, the storage duration of both bagged and non-bagged fruit to maintain flesh firmness and coloration at acceptable levels was about 90 days after harvest (DAH). With 1-MCP, bagged fruit for table use could be stored for about 180-210 DAH with no severe decrease in flesh firmness. Non-bagged fruit for processing use could also be stored for the same duration as bagged fruit, but the flesh firmness severely deteriorated. Although cooling treatment during the fruit growing stage improved flesh coloration, we found that cold storage did not promote this factor.

Sunlight Differentially Affects the Fruit Skin, Flesh, and Core Coloration of the Type 2 Red-fleshed Apple ‘Kurenainoyume’: Optimization of Fruit Bagging Treatment

“…J. Preview fruit showed longer storage periods compared with nonbagging (Matsumoto et al, 2018a). 'Kurenainoyume' also has potential for additional processing due to the characteristic red flesh coloration.…”

Influence of Bagging on the Development and Quality of Fruits

“…From a practical point of view, the conclusion is the opportunity to realize the bagging of apples with materials that allow the passage of a substantial part of light radiation to maintain unaltered the color of red apples [86] and to avoid the blush of the skin in acyan apples [47,81]. Alternatively, bags must be removed a few weeks before harvest to avoid the red color reduction in cyan apples [57] (Table 2). increase in anthocyanin content after bag removal, increased expression of genes involved in light signal perception and transduction [81] "Qinguan" (deep-red cultivar), "Cripps Pink" (pale-red cultivar), and "Golden Delicious" (non-red cultivar) red/pink pigmentation after bag removal, more intense in "Granny Smith" [85] "Idared" 40 d after full bloom 1-3 layers of black hail net small increase in mechanical properties Increase in russet susceptibility [86] "Fuji Raku Raku" 60-75 d after full bloom double layer paper (outer grey, inner red) lower internal browning with more rotting, lower phenolic content [87] In pears the evolution of external coloration following bagging is similar to that of apple fruits, as summarized in Table 3; in fact, it was demonstrated that anthocyanin accumulates rapidly if the Red Chinese sand pear (P. pyrifolia) fruits are subjected to light within 10 days from bag removal [48].…”

“…Bagging technique leads to the production of more attractive fruits due to fewer blemishes and visible marks [ 9 ], particularly in apple [ 47 , 49 , 56 , 57 ], pear [ 12 , 58 , 59 , 60 , 61 ], peach fruits [ 10 , 62 ], pomegranate [ 41 ], mango [ 21 , 22 , 23 , 24 , 25 ], carambola [ 27 ], guava [ 14 , 28 ], litchi [ 29 , 30 ], loquat [ 31 , 32 ], persimmon [ 34 , 35 ] and yuzu [ 36 ]. In addition, post-harvest losses are significantly reduced for mango [ 26 ].…”

“…From a practical point of view, the conclusion is the opportunity to realize the bagging of apples with materials that allow the passage of a substantial part of light radiation to maintain unaltered the color of red apples [ 86 ] and to avoid the blush of the skin in acyan apples [ 47 , 81 ]. Alternatively, bags must be removed a few weeks before harvest to avoid the red color reduction in cyan apples [ 57 ] ( Table 2 ).…”

Effect of Paper and Aluminum Bagging on Fruit Quality of Loquat (Eriobotrya japonica Lindl.)

“…The microclimate exhibited a positive influence on the structure of apple peels [20] and reduced the rotting in longan [19] and date palm [21], as well as fruit sunburn and cracking in pomegranate [22,23]. The bagging technique led to the production of more attractive fruits due to fewer blemishes and visible marks [13], particularly in apple [24][25][26][27], pear [17,[28][29][30][31], peach fruits [11], mango [32][33][34][35][36], carambola [37], guava [38], litchi [10,39], loquat [8], and persimmon [40,41].…”